Salmon with Tequila-Orange Sauce

So what do you do when you come back from Alaska with 35 pounds of salmon fillets? Well, we had to start trying out some different things. Here's one I did "on the fly" but my calibrated eyeball says it was:

1 LB Salmon fillets
2 TBL butter
2 TBL orange juice concentrate
2 TBL Tequila
1-2 tsp dry cilantro (fresh would be better)
Emeril's South West Blend

Melt the butter, add the tequila and juice and stir until mixed. Add the cilantro. I seasoned the fillet with some of Emeril' SW blend, although another seasoning could be used, or just salt & pepper. I put it on the grill (I use one of those grill sheets for fish with lots of 1/4" holes in it, spray it with Pam first). I reserved half the sauce and brushed the other half on the flesh side of the fish. When the fish was more than halfway cooked, I flipped it over to grill the other side. I did not baste the skin side. When I removed the fish to a platter to serve, I placed it flesh side up and poured the remaining sauce on it.